Easy Steamed Chicken Dumplings
Tender steamed chicken dumplings with delicate wrapper and flavorful minced chicken filling, served with spicy dipping sauce.
Equipment
Ingredients
Wrappers
Dumpling Wrappers (room_temperature)
24 piece
Chicken
Chicken Breast or Thighs (raw)
300 g
Sea Salt
1 tsp
Water
500 ml
Filling
Ginger-Garlic Paste
0.5 tsp
Red Chilies (deseeded, minced)
2 piece
Onion (minced)
1 piece
Salt
0.5 tsp
Black Pepper Powder
0.125 tsp
Soy Sauce
0.125 tsp
Eggs
2 piece
Corn Starch
1 tsp
Green Onions (chopped)
2.5 tbsp
Instructions
Cook the chicken
Cut the chicken into cubes, cover with water, add sea salt and boil until fully cooked.
Mince the chicken
Drain the cooked chicken, let cool completely, then pulse in food processor until minced.
Prepare the filling
In a bowl combine eggs, ginger-garlic paste, minced chilies, onion, green onions, salt, black pepper, soy sauce, corn starch and mix well.
Combine filling with chicken
Add minced chicken to the bowl and mix thoroughly with hands or spatula until fully incorporated.
Divide filling
Divide the chicken filling into 24 equal portions, approximately 1 tablespoon each.
Fill and shape dumplings
Place each wrapper on work surface, moisten edges with water, add 1 tbsp filling, bring edges together and seal by gently pressing.
Prepare steamer
Line steamer rack with parchment paper (with holes) or wet muslin cloth to prevent sticking.
Steam the dumplings
Arrange dumplings in steamer without crowding. Cover and steam for 10 minutes until dumpling skin doesn't stick to fingers.
Cook remaining batches
Repeat steaming process in batches until all dumplings are cooked. Serve immediately.
Storage
Best served immediately. Uncooked dumplings can be frozen on a tray then transferred to container.
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